Pumpkin Soup
very easy
20 mins
20 mins
Ingredients
- 1 Hokkaido pumpkin (about 800 g)
- 7-10 Tbsp 2-3 carrots (approx. 250 g)
- 1 Onion
- 2 Garlic cloves
- 200 g dried soft apricots
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 3 TSP Vegetable broth (instant)
- 3 Stem(s) Mint
- 1 red chilli pepper
- 3-4 Tsp Harissa (verre)
- 1-2 TEASPOONS Turmeric
Directions
- 1
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Wash the pumpkin, cut in half and scrape out the seeds with a tablespoon. Cut the pumpkin and its skin first into slices, then into pieces of about 2 cm.
- 2
Cut off the ends of the carrots. Peel and chop the carrots. Peel onion and garlic. Cut onion roughly into pieces. Halve the garlic. Mix the vegetables with 150 g soft apricots in a roaster.
- 3
Season with salt, pepper and 1-2 tsp. sugar. Cook in the hot oven for about 30 minutes. Mix 1 l hot water with broth. Pour stock to the pumpkin mix and cook for about 1 hour.
- 4
For the apricot topping, finely dice 50 g apricots. Wash mint, shake dry, pluck leaves and cut into fine strips. Clean and wash the chillies, cut them in half lengthwise, remove the seeds and chop very finely.
- 5
Mix everything, set aside.
- 6
Remove the roaster from the oven. Finely puree the oven vegetables with a hand blender. If necessary add approx. 200 ml of hot water. Season to taste with 2-3 teaspoons harissa, turmeric, salt, pepper and sugar. Stir 1 teaspoon Harissa with 3 tbsp. water until smooth.
- 7
Arrange the soup in plates. Drizzle with mixed harissa and sprinkle with apricot mix.
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